One-Pan Creamy Garlic Chicken
Rich, creamy, and full of bold flavor.
Serves4
Prep20 minutes
Cook20 minutes
If you’re a lover of all things garlic, like our Garlic Noodles or Garlic Bread, this recipe is going to make your weekly rotation extra special. Meet: one-pan creamy garlic chicken. It’s rich, creamy, and bursting with bold garlic flavor. If you’re familiar with the French classic 40 Clove Chicken, keep in mind that this dish is not as sweet or mellow. I call for garlic in three different ways to enhance its taste: dried, minced, and smashed. Serve this velvety dish with buttered noodles drizzled with the sauce or alongside steamed rice or broccoli.
Why You’ll Love It
- The chicken is so juicy. For the juiciest chicken breast, cut the chicken into thin cutlets before browning and finishing in the sauce.
- It’s full of bold garlic flavor. Using garlic in three different ways imparts varying levels of flavor, from sweet to toasted to pungent.
Key Ingredients in Creamy Garlic Chicken
- Boneless chicken breast: You’ll slice them in half horizontally to yield four pieces total for even cooking.
- Garlic powder: The chicken is seasoned with garlic powder to enhance the garlic throughout the entire dish.
- Smashed garlic cloves: Searing the smashed garlic initially flavors the oil with a hint of garlic, and as it finishes cooking in the sauce, it becomes soft and sweet.
- Minced garlic: While the whole garlic adds sweetness, minced garlic adds that familiar garlicky bite.
- White wine: Balances the creamy sauce by adding brightness. Look for a crisp, dry, acidic, and slightly fruity white wine, such as Pinot Grigio or Sauvignon Blanc.
- Chicken broth: This is the ingredient that makes up the bulk of the sauce by adding savory depth.
- Heavy cream: Adds rich flavor and a velvety consistency.
How to Make Creamy Garlic Chicken
- Season the chicken. Season chicken breasts evenly on all sides with a mix of salt, garlic powder, and pepper.
- Prep the sauce. Whisk together chicken broth, heavy cream, flour, and salt.
- Brown the smashed garlic. Starting in a cold pan, begin to cook the smashed garlic in olive oil to infuse it with flavor.
- Sear the chicken. Sear the chicken until deep golden-brown.
- Deglaze the pan. Add minced garlic, fresh thyme, and white wine and scrape up any brown bits that have formed on the bottom of the pan.
- Simmer the sauce. Add the cream mixture and cook at a gentle simmer just until the chicken is cooked through.
Helpful Swaps
- The recipe calls for cutting two boneless, skinless chicken breasts in half horizontally, but if you prefer to skip this prep, use 1 1/2 pounds of chicken cutlets. Chicken cutlets tend to be a little thinner, so when finishing the chicken in the sauce for the final step of the recipe, it will only take a minute or two.
- Dry vermouth can be substituted for dry white wine to add a herbaceous flavor. Dolin Dry Vermouth de Chambéry is my favorite.
Storage and Make-Ahead Tips
Store leftovers in an airtight container in the fridge; they keep well for up to 3 days. Reheat leftover chicken and sauce on the stovetop over low heat until heated through. If necessary, add a splash of broth or water to loosen the sauce.
What to Serve with Creamy Garlic Chicken
Tips from Our Recipe Tester
It was delicious! The sauce was creamy, but not too thick or heavy. I really loved the garlic flavor throughout, from the smashed garlic, minced garlic, and garlic powder. The fresh thyme was a great addition, too. I used dry vermouth, and the sauce was so flavorful! I think it’s a great option if you have it on hand. There’s plenty of sauce to spoon over the chicken and anything else on the plate (like mashed potatoes!). —Jan, October 2025
Creamy Garlic Chicken
Rich, creamy, and full of bold flavor.
Prep time 20 minutes
Cook time 20 minutes
Serves 4
Nutritional Info
Ingredients
- 1 1/4 teaspoons
kosher salt, divided, plus more as needed
- 1/2 teaspoon
garlic powder
- 1/2 teaspoon
freshly ground black pepper
- 2
large boneless, skinless chicken breasts (1 1/2 to 2 pounds total)
- 3/4
low-sodium chicken broth
- 1/4 cup
heavy cream
- 2 teaspoons
all-purpose flour
- 2 tablespoons
olive oil
- 8 cloves
garlic, peeled and smashed
- 2 cloves
garlic, finely chopped
- 1 teaspoon
fresh thyme leaves (about 3 sprigs)
- 1/2 cup
dry white wine or dry vermouth
- 2 tablespoons
finely chopped fresh parsley leaves (optional)
Instructions
Stir 1 teaspoon of the kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper together in a small bowl.
Cut 2 large boneless, skinless chicken breasts in half horizontally so you have 4 pieces total. Pat dry with paper towels. Season all over with the salt mixture.
Whisk 3/4 cup low-sodium chicken broth, 1/4 cup heavy cream, 2 teaspoons all-purpose flour, and the remaining 1/4 teaspoon kosher salt together in a medium bowl until combined.
Place 2 tablespoons olive oil and 8 smashed and peeled garlic cloves in a 12-inch nonstick skillet. Place over medium-high heat and cook until the garlic is golden brown on both sides, 1 to 2 minutes. Using a slotted spoon or tongs, transfer the garlic to a plate.
Add the chicken in a single layer to the skillet and cook until chicken is well-browned, 2 to 4 minutes per side. Transfer to the plate with the garlic (the chicken will not be cooked through).
Add 2 finely chopped garlic cloves and 1 teaspoon fresh thyme leaves to the pan and cook until fragrant, 20 to 30 seconds. Return the smashed garlic to the pan. Add 1/2 cup dry white wine, scrape up any browned bits from the bottom of the pan, and cook until the wine is reduced by about half, 1 to 2 minutes. Stir in the cream mixture and bring to a simmer.
Reduce the heat to medium-low. Return the chicken and any accumulated juices on the plate to the pan. Simmer until the chicken is cooked through and registers at least 165ºF on an instant-read thermometer, flipping halfway through, 5 to 8 minutes total. Taste the sauce and season with more kosher salt as needed. Garnish with 2 tablespoons finely chopped fresh parsley leaves if desired.
Recipe Notes
Substitutions: 4 chicken cutlets can be substituted for the 2 chicken breasts. Chicken cutlets tend to be a little thinner, so when finishing the chicken in the sauce in Step 6, they will cook more quickly.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat leftover chicken and sauce on the stovetop over low heat until heated through, adding a splash of broth or water to loosen the sauce as needed.